臺灣博碩士論文加值系統

‘台農二號’番木瓜是台灣重要的木瓜栽培品種，栽培面積佔番木瓜總面積約90%。除可做為鮮果食用或飲料，其未熟果、葉片、花朵皆可作為蔬菜用，木瓜乳汁可作為嫩精與啤酒釀造之添加物。然而，低溫季節之‘台農二號’番木瓜果實及添加牛奶之木瓜牛奶皆會產生苦味。因此，本試驗目的主要探討木瓜果實在不同採收季節、不同發育階段、品種卅系及木瓜牛奶之苦味物質形成之相關反應。
成熟果番木瓜之苦味調查顯示，果實更年前期貯藏在低溫下、無法誘導苦味形成；而當果實進入臨界更年期在低溫下催熟時(更年轉換階段在低溫下)，雖有苦味，但與室溫下催熟無顯著差異。另外，綠熟果和25%轉色果在低溫或室溫下催熟時，綠熟果之苦味顯著高於25%轉色果，且綠熟果催熟後呈現淡黃肉與黃色果肉；而25%轉色果催熟後只呈現出紅色果肉，其中，淡黃果肉番木瓜苦味高於黃肉及紅肉者。在低溫冷季節採收之番木瓜果實，淡黃果肉比率較高。此結果指出`台農二號`番木瓜在冬季涼溫季節之苦味是由於採收成熟度不當所致。
冬季涼溫季節及夏季高溫季節採收不同成熟度果實進行苦味調查，結果顯示：幼果具有較高的苦味，而冬季涼溫季節果實較高溫季節的果實苦味指數高。另外，分析苦味物質氰苷類與木瓜苦味呈負相關；而苯丙胺酸以及硫配醣體則與苦味有正相關；進一步探討芥子酶活性並無顯著差異，此結果仍無法釐清是否因低溫季節影響硫配糖體之生合成，或是由於低溫抑制了代謝酵素(芥子酶)活性而導致硫配糖體之累積。
木瓜牛奶的研究顯示，苦味來源是木瓜果實內酵素活化分解牛奶之蛋白質而產生苦味物質。其中游離胺基酸、總可溶性蛋白、酪胺酸及苯丙胺酸含量與苦味有正相關；而在不同品種/系番木瓜乳汁與牛奶混合的調查中顯示，苦味與酪胺酸和苯丙胺酸含量有較高之相關性。
綜合以上結果，後熟番木瓜果實苦味之產生是因採收成熟度不當所致，而硫配醣體雖然是番木瓜幼果實的苦味物質之一，但在已後熟的番木瓜果實之苦味可能是另一種物質所致。木瓜牛奶苦味與酪胺酸和苯丙胺酸有正相關，但在番木瓜果實之苦味可能只扮演苦味物質之前趨物。

‘Tai-Nong No. 2’Carica papaya L.is one of the important papaya cultivars in Taiwan which occupies around 90% of the total planted area. In spite of being eaten as fresh fruit or juice; immature fruits, leaves and flowers can also be eaten as vegetables. Furthermore, papaya latex can also be used as tenderizer and additive for beer brewing. However, ‘Tai-Nong No. 2’ papaya may taste bitter during the cool seasons or when mixed with milk. Therefore, the purpose of this study is to investigate the bitter taste in papaya fruit in different harvest seasons, maturity, development stage, lines/cultivars and papaya milk.
The results showed that fruits harvested at pre-climacteric fruits and stored under low temperature are unable to develop the bitter taste. However, when the fruits were ripened at low temperature (pre- to climacteric / transition stage) showed were not significantly different from those ripened at room temperature. Furthermore, the investigation of mature green and 25% yellowed skin fruits ripened at low or room temperature showed that mature green fruits had significantly stronger bitter taste than 25% yellowed skin fruits. Moreover, ripe mature fruit can be classified into light yellow and yellow-fleshed color while 25% yellowed skin perform red-fleshed color. In addition, the bitter taste of light yellow-fleshed fruit is stronger than yellow and red-fleshed fruits. Moreover, cool seasons had more light yellow-fleshed fruit than warm seasons. These results suggested that improper harvest maturity during cool season caused bitter taste in ‘Tai-Nong No. 2’ papaya fruits.
The investigation of bitter taste in fruits at different developmental stages during warm and cool seasons indicated that young fruits had stronger bitter taste in both seasons. Furthermore, the comparison between warm and cool seasons found that cool season fruits are bitter than warm season fruits. The analyses of bitter taste related substances in fruits demonstrated that cyanogenic glucoside is negative correlation with bitter taste. In contrast, phenylalanine and glucosinolate showed positive correlations with bitter intensity. In addition, the phenylalanine and glucosinolate content in cool seasons were higher than warm seasons. However, the investigation of BITC content showed an adverse tendency with phenylalanine and glucosinolate content. Our results indicated that myrosinase activities are not significantly different between warm and cool seasons. It remains unclear whether cool season affect the glucosinolate biosynthesis or only inhibit myrosinase activities causing glucosinolate accumulation.
Results from papaya milk showed that the source of the bitter taste in papaya milk is due to the degradation of milk protein by proteolytic enzymes in papaya fruits. In addition, the free amino acid, total soluble protein, tyrosine and phenylalanine contents showed positive correlation with bitter intensity. However, investigation in different papaya lines/cultivars showed that bitter intensity is more closely related to tyrosine or phenylalanine content than total soluble protein and free amino acid content.
In conclusion, the bitterness of ripe papaya fruits happened due to the improper harvest maturity. Although, glucosinolate is one of the bitter substances in young fruits, bitterness in ripe fruits might be caused by other bitter compounds beside glucosinolate. In addition, papaya milk bitterness showed positive correlation with phenylalanine and tyrosine. However, the role of bitter taste in papaya fruits might only play as bitter compound precursors.

摘要 i
Summary iii
Contents v
List of tables viii
List of figures ix

Introduction 1
Literature review
Taste receptor perception and its signal transduction 2
Bitterness substances 3
Bitter taste compound and its induction in carrots (Daucus carota sp.) 6
Cyanogenic Glucoside is the bitter substances in cassava 9
Ripe Carica papaya L. fruits have bitter taste 10
Chapter I Effect of cool seasons on bitterness of ‘Tai-Nong No. 2’ papaya fruits at preclimacteric stage
12
Abstract 12
Chinese abstract 13
Introduction 14
Materials and methods 15
Results 17
Discussion 41
Chapter II Relationships of bitter taste with phenylalanine, glucosinolate, and cyanogenic glucoside content in different developmental stages of papaya fruits during cool and warm seasons
45
Abstract 45
Chinese abstract 46
Introduction 47
Materials and methods 48
Results 52
Discussion 60
Chapter III Investigation of Bitterness Forming in Papaya Milk and Its Relationships with Peptide and Amino Acids Content
63
Abstract 63
Chinese abstract 64
Introduction 65
Materials and methods 66
Results 70
Discussion 85
Conclusion 89
References 90
Supplemental data 103

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